Table 4.
Fermented products prepared using kinnow and its components as a substrate
| Raw material | Inoculum | Fermentation period | Fermentation pH | Fermentation temperature | Ethanol quantity | TSS (°Brix) | pH | Acidity (%) | References |
|---|---|---|---|---|---|---|---|---|---|
| Kinnow juice | Saccharomyces cerevisiae MTCC 180 (5%) | 10 days | 4.5 | 30 °C | 12.20% | 8.0 | 4.41 | 0.61 | Khandelwal et al. (2006) |
| Kinnow: cane juice blend (80:20) | Saccharomyces cerevisiae MTCC 180 (5%) | 8 days | 4.5 | 30 °C | 11.0% | 8.8 | 4.44 | 0.49 | Khandelwal et al. (2006) |
| Kinnow peel powder | Saccharomyces cerevisiae MTCC 180 7.5% (v/v) | 5 days | 5.4 | 29 °C | 11% | 26 | NR | NR | Panesar et al. (2009) |
| Pre-treated kinnow waste | Saccharomyces cerevisiae | 12 h | 5.6 | 37 °C | 42.8 g/l | NR | NR | NR | Oberoi et al. (2011) |
| Kinnow juice | Saccharomyces cerevisiae var. ellipsoideus | 10 days | NR | NR | 12.20% (v/v) | 7.99 | 3.74 | 0.86 | Joshi et al. (2012) |
| Kinnow juice and date paste | Saccharomyces cerevisiae MTCC-11815 | 8 days | 3.9 | NR | 9.4% | 0 | – | 0.78% | Dua and Kocher (2017) |
NR not reported